Bronte Dop pistachio cake: a Sicilian recipe for pistachio lovers, with a soft pistachio base and a soft pistachio ricotta cream. Delicious, green hope, elegant: the perfect dessert for the Christmas menu. To bring joy and sweetness to the table. Looks like it's covered in little emeralds, That's not true? I love the PISTACHIO SWEETS, maybe because I'm Sicilian: I'd invent one a week.
Bronte Dop pistachio cake is, together with FEDORA CAKE, one of the most suitable desserts if you are looking for an elegant dessert for the Christmas holidays, surprised and delicious, but also very simple to prepare. Because you just have to make the basis, a wet and then a filling without cooking. In both cases cottage cheese is the protagonist: I always choose sheep's because it's tastier, but if you prefer, you can use that vaccine. Is’ clear that a dessert that closes an important menu must be gluttonous, practically irresistible. Otherwise no one will be able to eat it. So the CAKES WITH CHEESE and especially the CUCCHAIO SWEETS come to our rescue. Indeed, take a look at my articles with Christmas ideas and ideas:
- STARTERS CHRISTMAS: 20 RECIPES TO PREPARE IN ADVANCE
- 25 FIRST FISH FOR DINNER
- 15 RECIPES OF LASAGNE AND BAKED PASTA FOR CHRISTMAS
- CHRISTMAS ROASTS: 15 RECIPES TO SURPRISE ON THE TABLE
- 15 EASY AND ELEGANT CHRISTMAS SPOON SWEETS
The execution of bronte pistachio cake is very simple, the only thing a little’ boring is to cover the dessert entirely with grain. It takes a while’ time and a little’ of patience and, if you don't have the one, the other or both, I advise you to cover the top with grains only and decorate the sides with tufts of ricotta.
To get a cream of ricotta and pistachio, my first choice is the neutral pistachio paste, for sale also in specialized stores. If you don't find, you can use the sweet cream, decreasing at will the amount of icing sugar. Or you can make the cream at home, beating 100 grams of pistachio with a teaspoon of seed oil to the mortar until the dried fruit in mash is reduced.
If you prefer a very fast single-portion alternative, try the Sicilian Cassata THE GLASS. And if you want to watch a wonderful show, Look at this VIDEO about how to make a Sicilian cassata in a minute. I recommend, use a high-quality pistachio, I used bronte pdo green pistachio and be generous with wet and ricotta cream. And now I wish you good day!
FOR THE BASE OF CAKE:
4 whole eggs
150 grams of flour 00
80 grams of Bronte pistachio flour
80 grams of butter
a pinch of fine salt
20 grams of Bronte pistachio in grain
10 grams of baking powder
100 grams of caster sugar extra fine
grated rind of half a lemon
600 grams of ricotta cheese
150 grams powdered sugar
80 grams of neutral pistachio paste (or pistachio sweet cream, reducing the quantity
200 ml mineral water
100 grams caster sugar
chopped pistachios of Bronte, to taste
The preparation of bronte dop green pistachio cake is very simple. Preheat the oven to 180 degrees static and prepare a cupboard about 22-24 centimeters in diameter. If you use a larger tortiera, the dessert will come equally well but it will be lower.
FOR THE DOUGH: melt the butter in a bain-marie and leave to warm. Put the eggs in a bowl, salt and sugar. Whip with electric whips until a whitish mixture is obtained, puffy and fluffy. It will take at least 10 minutes. Add the sifted flour with the yeast and mix it slowly with the egg and sugar mixture using a spatula. Once a smooth and homogeneous compound has been obtained, combine the pistachio flour, grated lemon grain and zest. Finally, add the melted butter little by little, always stirring with a spatula until it is incorporated into the mounted mass.
Butter and flour a 22 cm diameter cupboard, pour the mixture into it, level and bake in a static preheated oven at 180 degrees for 30 minutes or until the dessert is golden, swollen and well cooked. As always, worth testing toothpicks: tucked in the middle of the cake, He should come out dry. Otherwise, prolong the cooking a little longer. Once the cake has cooled, let it cool completely. Then cut it in half. If the surface had swelled too much, tie it with a sharp knife.
FOR BATHING, put the water and sugar in a saucepan and boil until the liquid has shrunk by half. If you want, you can flavor the wet with lemon zest or, at the end of the cooking time, with a drop of limoncello.
FOR RICOTTA AND PISTACHIO CREAM, work the cottage cheese with icing sugar until you get a cream. Then add the pistachio paste. If you don't find the neutral pistachio paste, you can use the sweet cream, decreasing the amount of sugar to taste. Or you can make the cream at home, beating 100 grams of pistachio with a teaspoon of seed oil to the mortar until the dried fruit in mash is reduced. Once you get your pistachio cream, mix it with ricotta until mixed. To get an even softer compound, you can sift once or twice the cream obtained.
COMPOSITION OF SWEET: wet the first layer of cake abundantly, pour just over two-thirds of ricotta cream and pistachio on the base and level it carefully. Spread some pistachio grains on the surface or whole pistachios. Also wet the second disc and cover the ricotta cream by pressing well. Wet the surface of the dessert slightly. With ricotta cream and advanced pistachio, cover the surface and sides of the dessert, trying to create a smooth and smooth layer. Cover the cake entirely with pistachio grains, making them adhere slowly with a hand or with the blade of a knife. If you prefer, you can save time by covering only the surface with pistachio grains and decorating the sides with tufts of ricotta and whole pistachios. Store in the refrigerator until serving. Bon appétit!